Abstract
The current state of the agro-industrial complex and the food industry allows to satisfy the needs of various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more and more popular. Polyphenols are sometimes used as such additives. The bioflavonoid resveratrol, among the group of polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard, studying the potential of its use in the food is highly relevant. Resveratrol is naturally present in the dark grapes. It is localized in the skin of the fruit and passes into the food substance during technological processing. This transition has its own patterns which are outlined in this article. Three varieties of grapes were chosen as the objects of the study: Cabernet Sauvignon, Merlot, Krasnostop. Clarified musts from these grape varieties, concentrated musts and wines were researched. High performance liquid chromatography (HPLC) was utilized as the research method. This method allows to separate liquids of complex composition into components with subsequent identification of the mixture composition. To calibrate the chromatograph, the standard “25 mg European Pharmacopoeia”, produced in France, was used as a standard for the pure substance of resveratrol. As the result of the study, it was found that resveratrol is present in the studied samples in various amounts from 4,4 to 7,0 mg / dm³ in the grape juice, from 6,9 to 12,6 mg/dm³ in the wine materials, from 12,4 to 21,3 mg / dm³ in the concentrated juice. These data help establishing the influence of the processing technology of wine and juice concentrates on the resveratrol content. The article also discusses the potential of using concentrated grape juice, rich in resveratrol, to obtain various food products.
Highlights
IntroductionResveratrol (trans-3,4',5-trihydroxystilbene), a natural polyphenolic non-flavonoid antioxidant, is a phytoalexin widely found plants, including grapes, berries, cocoa, and nuts
Resveratrol, a natural polyphenolic non-flavonoid antioxidant, is a phytoalexin widely found plants, including grapes, berries, cocoa, and nuts
The main sources of resveratrol include grapes, wine, peanuts and herbal tea from Polygonum Cuspidatum (Japanese knotweed), known as Itadori tea, which has been used in Japan and China for centuries as a traditional herbal remedy for heart diseases and strokes [ 6,7]
Summary
Resveratrol (trans-3,4',5-trihydroxystilbene), a natural polyphenolic non-flavonoid antioxidant, is a phytoalexin widely found plants, including grapes, berries, cocoa, and nuts. It is synthesized by plants as a defense against parasites such as bacteria or fungi. Recent studies have shown that stilbenes, in particular trans-resveratrol [2] and its glucoside, have certain health benefits, since they obtain antioxidant, cardioprotective, anticarcinogenic and antitumor properties [3,4]. Significant oncoprotective properties are proven by number of studies that allow to draw the conclusions about the positive effect of resveratrol in the prevention of certain diseases and the pronounced stimulating effect in chemical therapy aimed at suppressing the formation of malignant tumors [5].
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